French Onion Chicken Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
450 kcal
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Course
Main Course
French Onion Chicken Skillet
Description
The chicken breasts are rubbed with salt, pepper, and herbs de Provence, then coated in flour for a light crust. After searing until golden in olive oil, they're set aside while onions cook down and caramelize, developing deeply browned sweetness, with garlic added near the end for aromatic depth. The pan is deglazed with chicken broth, and a mixture of coconut aminos and flour is whisked in to thicken the sauce.
Returning the chicken to the skillet, the sauce is spooned over and topped with grated Gruyere cheese. Baking at 4006F finishes cooking the chicken through and melts the cheese into a creamy, golden topping. Parsley garnish adds fresh color and brightness.
Leftover skillet chicken can be refrigerated for 2-3 days and reheated gently. Chicken thighs may substitute for breasts if preferred. Freezing is possible for up to three months. This method yields juicy chicken with caramelized onion flavor and a creamy cheese sauce.
Ingredients
- 4 chicken breast boneless skinless
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper ground
- 2 teaspoon herbs de Provence or Italian Seasoning, dried
- 2 tablespoons flour
- 3 tablespoons olive oil divided
- 2 large onion sliced into rings, 1/4-inch thick
- 4 garlic pressed or minced, cloves
For the sauce:
- 2 cups chicken broth
- 3 tablespoons coconut aminos
- 2 tablespoons flour GF if needed
- 1 cup gruyere cheese grated
- 2 tablespoons parsley to garnish, fresh, minced
Instructions
- Rub the chicken with salt, pepper, and herbs de Provence, then dredge into the flour to coat all sides.
- Heat half of the oil in a large pan over medium heat. Sear the chicken breast for 3-4 minutes per side, until golden. Set aside on a plate.
- To the same heated skillet add the remaining oil. Cook the onions over medium heat, stirring occasionally, for 12-15 minutes, or until the onions are caramelized into a browned color. Over the last minute or so, stir in the garlic.
- Once the onions are caramelized, add the chicken broth and deglaze the pan.
- Preheat the oven to 400 degrees F. Meanwhile, in a small bowl, whisk the coconut aminos with the flour until there are no visible lumps.
- Once the sauce bubbles, stir in the amino-flour mixture. Allow the sauce to cook for 3-4 minutes, or until it starts to thicken.
- Return the chicken to the pan and spoon over the sauce. Top with grated cheese and bake for 10-12 minutes, or until the chicken is cooked through and the cheese on top is melted. Garnish with minced fresh parsley and enjoy!
Notes
- Store leftovers in an airtight container refrigerated for up to 2-3 days; reheat in the microwave until warmed through.
- You can freeze this dish for up to 3 months for extended storage.
- Chicken thighs are a suitable substitute for chicken breasts in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 450kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 38g | 76% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 951mg | 40% |
| Potassium | 678mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 368mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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